JP2011055793A - Method for improving aftertaste of black vinegar beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new method for improving the aftertaste of a black vinegar beverage, which improves aftertaste peculiar to black vinegar, i.e., "heavy taste like clinging" after drinking. <P>SOLUTION: The method for improving the aftertaste of black vinegar beverage includes mixing calcium in the black vinegar beverage containing black vinegar so as to effectively reduce heavy palatability like clinging after drinking black vinegar, and offer black vinegar beverage further easy to drink. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for improving the aftertaste of a black vinegar beverage that can improve the aftertaste unique to black vinegar.

  Black vinegar has less irritating odor, better throatiness compared to ordinary grain vinegar and apple vinegar, and is rich in nutrients, especially natural amino acids, and also has an effect of improving lifestyle-related diseases such as improving high blood pressure. Therefore, in recent years, black vinegar drinks containing black vinegar have been put on the market.

  However, since black vinegar has a peculiar taste of black vinegar such as acidity and pungent odor, a method for suppressing such a peculiarity of black vinegar-derived taste has been proposed.

For example, as a method for masking the vinegar taste / irritating odor of black vinegar, for example, Patent Document 1 discloses a method for reducing the sourness / irritating odor using a high-intensity sweetener such as sucralose.
Patent Document 2 discloses a method of blending trehalose with black vinegar as a method of masking the taste of peculiar to black vinegar, specifically bitterness, astringent taste, and off-flavor and unpleasant taste. ing.
Furthermore, Patent Document 3 discloses a method of blending tea, especially jasmine tea, with barley black vinegar as a method for improving the fragrance, sourness and throat of black vinegar.

JP 2002-335924 A JP 2005-269951 A JP 2007-143470 A

  Previously proposed methods for improving the flavor of black vinegar beverages, as described above, blending ingredients such as sucralose, sweeteners such as sucralose, trehalose, and tea with relatively strong flavor and high calorie content. Because it masks the flavor unique to vinegar, the taste of black vinegar is adversely affected, and the calorie of the black vinegar drink itself becomes high and it is against health consciousness. I had it.

  Therefore, in order to provide a low-calorie black vinegar drink that is easy to drink, the present invention investigates the difficulty of drinking black vinegar from the origin, and the cause of the difficulty of drinking black vinegar seems to cling to after drinking. It is intended to provide a method for improving the aftertaste of black vinegar by finding that it is a “doodle flavor”.

  In order to solve this problem, the present invention proposes a method for improving the aftertaste of black vinegar beverage by blending calcium into black vinegar beverage containing black vinegar.

  Thus, by mixing calcium with black vinegar beverage, it is possible to effectively reduce the “doodle flavor” that clings after drinking black vinegar, and to provide a black vinegar beverage that is easier to drink. Moreover, since calcium does not impair the deliciousness of black vinegar and does not increase the calories of black vinegar beverage, it can provide a delicious and low-calorie black vinegar beverage.

  Hereinafter, although an embodiment of the present invention is described, the present invention is not limited to the following embodiment.

  The black vinegar drink (referred to as “the present black vinegar drink”) according to an example of the embodiment of the present invention is a drink obtained by blending calcium with black vinegar drink containing black vinegar.

(Black vinegar)
The black vinegar used in the present black vinegar beverage may be black vinegar as defined by the vinegar quality labeling standard (see Ministry of Agriculture, Forestry and Fisheries Notification No. 1821 revised on October 7, 2004). According to this standard, black vinegar includes rice black vinegar and barley black vinegar.

Rice black vinegar is made from rice (excluding rice bran that has been polished to remove all white rice. The same applies in this section) or wheat or barley added to it. The amount of rice used is 180 g or more per liter of vinegar and is colored brown or black brown by fermentation and aging.
On the other hand, barley black vinegar uses only barley as a raw material, and the amount of barley used is 180 g or more per liter of grain vinegar and is colored brown or black brown by fermentation and aging. In addition, brown barley black vinegar is black vinegar contained in barley black vinegar, and is black vinegar obtained by using saccharified, fermented and matured barley malt that has not been refined.

  Black vinegar used in the present black vinegar beverage may be either rice black vinegar or barley black vinegar, but rice black vinegar is more preferable in terms of obtaining a flavor characterized by the original acidity of vinegar.

Black vinegar is preferably blended in the beverage so that the acetic acid concentration (A) is 0.03 to 3% by weight, particularly 0.1 to 1% by weight. If it mix | blends in this range, the health function derived from black vinegar can be anticipated, and also the point on the flavor characteristic derived from black vinegar is more preferable.
From this viewpoint, it is preferable to blend black vinegar so that the acetic acid concentration (A) is 0.03 to 3% by weight, particularly 0.1 to 1% by weight.

(calcium)
By blending calcium into black vinegar beverage containing black vinegar, it is possible to effectively reduce the “doodle flavor” that clings after drinking black vinegar, and to provide a black vinegar beverage that is easier to drink. . Moreover, since calcium does not impair the deliciousness of black vinegar and does not increase the calories of black vinegar beverage, it can provide a delicious and low-calorie black vinegar beverage.

  Examples of calcium to be blended in the black vinegar beverage include calcium salts such as calcium carbonate, calcium lactate, calcium gluconate, calcium acetate, calcium citrate, calcium chloride, and calcium hydroxide. In addition, it is also possible to add shell powder, coral powder, eggshell, milk, etc. that contain a large amount of calcium.

  Among these, it is confirmed that the aftertaste of black vinegar can be more effectively improved, and it is possible to mix one or more calcium salts selected from the group consisting of calcium chloride, calcium gluconate and calcium lactate. Further preferred.

The amount of calcium blended is preferably adjusted so that the ratio of calcium concentration (B) to acetic acid concentration (A) ((B) / (A)) is 0.03 to 2. If it is this range, the aftertaste of black vinegar can be reduced effectively, and the flavor balance of black vinegar drink is not destroyed.
From this viewpoint, it is more preferable to blend calcium so that (B) / (A) is 0.03 to 2, particularly 0.06 to 1.2.

  In addition, as a calcium concentration (B) in a black vinegar drink, it is preferable that it is 0.02-0.7 weight%, Especially 0.02-0.4 weight%, Especially 0.05-0. More preferably, it is 25% by weight.

(Other compounds)
In addition to black vinegar and calcium, the black vinegar beverage can be blended as an auxiliary material with an appropriate material usually blended in a beverage within a range that does not impair the deliciousness of black vinegar.

  For example, sweeteners, fruit juices, herb ingredients, acidulants, fragrances, vitamins, minerals, medicinal ingredients and the like can be blended.

  Examples of the sweetener include sucrose, fructose glucose liquid sugar, fructose, isomerized sugar, glucose, fructose, palatinose, trehalose, lactose, xylose, sucralose, aspartame, stevia, acesulfame potassium and the like.

Examples of the fruit juice include fruit juices such as pineapple, grape, grapefruit, apple, tangerine, plum, grape, and yuzu.
Examples of the herb component include flavor components extracted from herbs such as lavender, lemon balm, rosemary, rose hip, rose, and lemongrass.

Examples of the acidulant include organic acids for food such as citric acid, lactic acid, malic acid, tartaric acid, succinic acid and gluconic acid, and salts thereof such as sodium salt, calcium salt and potassium salt.
Examples of vitamins include vitamin C, vitamin D, vitamin E, vitamin A and the like.

Examples of minerals include iron, zinc, and manganese.
Examples of medicinal ingredients include aloe juice, amacha, and ginseng.

(Production method)
This black vinegar drink can be manufactured according to the manufacturing method of a normal vinegar drink.

For example, black vinegar, calcium and other auxiliary materials may be added to water, mixed and dissolved to prepare a beverage, and then sterilized and filled in a container by an appropriate method.
Examples of the sterilization method include air sterilization, high-pressure sterilization, and heat sterilization.
However, since black vinegar contains a volatile component, it is preferably heated at less than 100 ° C. and 60 ° C. to 95 ° C. when sterilized by heating.
Examples of the container to be filled include a bottle container, a paper container, a plastic container such as PET, and a can.

The black vinegar drink can be prepared, for example, as a sports drink, a carbonated drink, a lactic acid drink or the like.
In addition to being provided as a drink that can be drunk as it is, it can also be provided as a so-called concentrated beverage that is diluted with water or the like.

(Explanation of terms)
In the present specification, when expressed as “X to Y” (X and Y are arbitrary numbers), unless otherwise specified, “preferably greater than X” and “preferably Y” together with the meaning of “X to Y”. It means “smaller”.
Further, when expressed as “X or more” or “Y or less” (X and Y are arbitrary numbers), it means “preferably larger than X” or “preferably smaller than Y” unless otherwise specified. To do.

  Next, although this invention is further demonstrated based on a test example, this invention is not limited to the Example shown below.

<Sensory evaluation method>
Seven panelists drank black vinegar beverages (samples), evaluated acidity, saltiness, bitterness, aftertaste, and ease of drinking, and scored 1-7.
At this time, the sourness, salty taste, and bitterness were evaluated so that the points became higher the more strongly they were felt.
The aftertaste was scored so that the higher the “doodle flavor” that clings to it after drinking, the higher the score.
In addition, with regard to ease of drinking, score evaluation was performed so that the score was so low that it was difficult to drink with "vinegar corner", sourness, and "doodle flavor".
The table shows the points with the largest number of people.

(Preparation of vinegar beverages with each vinegar)
Grain vinegar, apple vinegar, brown rice black vinegar A (manufactured by Yokoi Shuzo Kogyo Co., Ltd., raw material: brown rice, manufacturing method: fermentation, component characteristics: calcium 2.0 mg / 100 g, acetic acid 4.9 g / 100 g, protein 0.4 g / 100 g) , Brown rice black vinegar B (manufactured by Yokoi Shuzo Kogyo Co., Ltd., raw material: brown rice, production method: fermentation, component characteristics: calcium 4.4 mg / 100 g, acetic acid 3.5 g / 100 g, protein 1.1 g / 100 g) are shown in Table 1. And weighed up to 200 g with ion-exchanged water, prepared vinegar drinks (samples) from various vinegars, and performed sensory evaluation.

In Table 1, acetic acid concentration (%) is a value measured by HPLC method, and Ca amount (B) is a value measured by atomic absorption method (the same applies to others).
The protein weight (g / 100 g) is a numerical value obtained by multiplying 5.71 which is a “nitrogen-protein conversion coefficient” based on the analytical value in the nutritional component analysis: the nitrogen amount quantified by the improved Kjeldahl method ( Others are the same).
Further, “<(numerical value)” in Table 1 indicates that it is less than the numerical value in the column (the same applies to others).

  It was confirmed that both brown rice black vinegar A and B had a strong “doodle flavor” that was difficult to drink and clinged after drinking compared to grain vinegar and apple vinegar. On the other hand, it was confirmed that grain vinegar and apple vinegar are easy to drink and have little aftertaste like black vinegar.

(Samples 1-3)
Brown rice black vinegar B in the amount shown in Table 2 (manufactured by Yokoi Shuzo Kogyo Co., Ltd., raw material: brown rice, production method: fermentation, component characteristics: calcium 4.4 mg / 100 g, acetic acid 3.5 g / 100 g, protein 1.1 g / 100 g) And calcium lactate of Ca amount shown in Table 2 was mixed, and ion-exchanged water was added to make up to 200 g to prepare a black vinegar beverage (sample). The sensory evaluation results are shown in Table 2.

(Samples 4-10)
Brown rice black vinegar A in the amount shown in Table 3 (manufactured by Yokoi Brewing Industry Co., Ltd., raw material: brown rice, manufacturing method: fermentation, component characteristics: calcium 2.0 mg / 100 g, acetic acid 4.9 g / 100 g, protein 0.4 g / 100 g) And the calcium lactate of calcium quantity shown in Table 3 was mixed, ion-exchange water was added, and it measured up to 200 g, and prepared the black vinegar drink (sample). The sensory evaluation results are shown in Table 3.

(Samples 11-13)
Brown rice black vinegar A in the amounts shown in Table 4 (manufactured by Yokoi Shuzo Kogyo Co., Ltd., raw material: brown rice, production method: fermentation, component characteristics: calcium 2.0 mg / 100 g, acetic acid 4.9 g / 100 g, protein 0.4 g / 100 g) And calcium gluconate of the amount of Ca shown in Table 4 was mixed, ion-exchanged water was added, and 200 g was measured to prepare a black vinegar beverage (sample). The sensory evaluation results are shown in Table 4.

(Samples 14-16)
Brown rice black vinegar A in the amount shown in Table 5 (manufactured by Yokoi Shuzo Kogyo Co., Ltd., raw material: brown rice, production method: fermentation, component characteristics: calcium 2.0 mg / 100 g, acetic acid 4.9 g / 100 g, protein 0.4 g / 100 g) Are mixed with calcium chloride with Ca amount shown in Table 5, sodium chloride with Na amount shown in Table 4, or magnesium chloride with Mg amount shown in Table 4, and ion-exchanged water is added to make up to 200 g. A vinegar beverage (sample) was prepared. The sensory evaluation results are shown in Table 5.

(Discussion)
Regardless of the type of black vinegar, it was found that adding a calcium salt to black vinegar can effectively reduce the “doodle flavor” that clings to it after drinking. Moreover, it has been found that there is almost no influence on acidity, saltiness, bitterness and the like. On the other hand, when a magnesium salt was added, it turned out that although a aftertaste can be improved, bitterness and sourness become strong. It was also found that the aftertaste cannot be improved at all with sodium salts.

Regardless of the type of calcium salt, it was confirmed that the addition of calcium salt to black vinegar can effectively reduce the “doodle flavor” that clings to it after drinking.
However, when calcium lactate is added in an amount of 200 mg or more as a calcium amount to 100 g in black vinegar beverage, bitterness is produced, but in the case of calcium gluconate, bitterness may be produced even if the blending amount is increased. There was no decrease in taste such as to do.

From the results of the tests shown here and other tests, black vinegar has an acetic acid concentration (A) of 0.03 to 3% by weight, particularly 0.1 to 2% by weight, especially 0.1 to 1% by weight. %, And in particular, black vinegar is preferably blended so as to be 0.15 to 0.8% by weight.
The amount of calcium is such that the ratio of calcium concentration (B) to acetic acid concentration (A) ((B) / (A)) is 0.03 to 2, particularly 0.06 to 1.2, especially 0.06 to It is considered preferable to add calcium so as to be 0.8.
The calcium concentration (B) in the black vinegar beverage is adjusted to 0.02 to 0.7% by weight, particularly 0.02 to 0.4% by weight, and particularly 0.05 to 0.25. It is considered preferable.

By the way, it has been confirmed that black vinegar has a higher protein content than general vinegar such as grain vinegar and apple vinegar. While the protein weight of general grain vinegar and apple vinegar is about 0.1% (2003 Food Nutrition Facts Table, published by Women's Nutrition University), the protein weight of black vinegar used in the above examples is 0 4 to 1.1%. Furthermore, it was confirmed that the higher the protein weight, the stronger the aftertaste peculiar to black vinegar (the “doodle flavor that clings after drinking”). For this reason, it can be considered that the protein weight has an influence on the aftertaste peculiar to black vinegar (the “doodle flavor” that clings after drinking).
Therefore, when examining the ratio of calcium content to “protein weight” in beverages, the higher the weight ratio of calcium content to “protein weight”, the better the aftertaste of black vinegar (the “doodle flavor that clings after drinking”). I understood that I could do it.
From this point of view, it is considered that calcium is preferably blended so that the Ca / protein weight ratio in the beverage is 0.1 to 25, particularly 1 to 15, and particularly 1 to 10.

  In addition, the protein content in the black vinegar beverage of the present invention is 0.007 to 0.07% by weight, particularly 0.02 to 0.4% by weight, and especially 0.02 to 0.2 among them. Adjustment is considered preferable in order to obtain the characteristic flavor of black vinegar. If the protein weight is too high, the aftertaste of “dough taste” and unpleasantness will become strong, and further, starch will tend to occur during long-term storage.

Claims (5)

  A method for improving the aftertaste of black vinegar beverages, characterized in that calcium is added to black vinegar beverages containing black vinegar.   The method for improving the aftertaste of a black vinegar beverage according to claim 1, wherein the calcium to be blended is one or two or more calcium salts selected from the group consisting of calcium chloride, calcium gluconate and calcium lactate.   The calcium is adjusted so that the acetic acid concentration (A) is 0.03 to 3% by weight, and the concentration ratio (B) / (A) of the calcium concentration (B) to the acetic acid concentration (A) is 0.03 to 2. The aftertaste improvement method of the black vinegar drink of Claim 1 or 2 characterized by mix | blending.   The calcium acetate is blended so that the acetic acid concentration (A) is 0.03 to 3% by weight, and the Ca / protein weight ratio in the beverage is 0.1 to 25. The aftertaste improvement method of the black vinegar drink of crab description.   The black vinegar drink by which the aftertaste was improved by the aftertaste improvement method of the black vinegar drink described in any one of Claims 1-4.